Owendaw Southern Spoon Bread Food

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

SOUTHERN SPOON BREAD

Steps:

• Stir together the corn meal, baking powder and salt.
• Pour the beaten eggs and melted butter into a greased casserole dish and stir together.
• Heat the milk in a medium sized saucepan until it starts to boil.
• Sprinkle in the dry ingredients, and stir well; continue cooking and stirring for 2-3 minutes as mixture thickens.
• Mix cornmeal mixture with the butter and eggs in the casserole dish.
• Bake in a preheated 425 degree oven for 25-30 minutes.
• Serve hot from the dish--spoon bread is soft, so use a spoon to serve.

OWENDAW - SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 350F and butter a 11 x 8 pan.
• Add butter and eggs to hot hominy grits.
• Add milk gradually; then corn meal and salt.
• The batter should be the consistency of thick boiled custard.
• Add more milk if the batter becomes too thick.
• Bake for 35 to 45 minutes or until golden brown.
• Like all spoon breads, serve from the pan very hot with plenty of butter.

SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 375 degrees.
• Oil a 1-3/4 quart baking dish.
• Combine cornmeal and salt in a medium saucepan.
• Gradually stir in milk, making a smooth mixture.
• Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
• Remove from heat.
• Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
• Mix well.
• In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
• Fold into cornmeal mixture, gently but thoroughly.
• Spoon mixture into prepared pan.
• Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
• Serve right away.

SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 350F and butter an 8" baking dish.
• Sift corn meal and mix with boiling water, stirring until smooth and free from lumps.
• Add salt, butter and milk.
• Separate eggs; beat whites until light, yolks until light.
• Add eggs to batter.
• Pour batter in prepared dish and bake 45 minutes.
• This dish should be served in the same dish as it is baked inches.